Ingredients:
360 g thin-cut sirloin steaks, cut into thin strips
1 small egg
4 tbsp cornflour (cornstarch)
¼ tsp salt
¼ tsp black pepper
⅛ tsp white pepper
4 ½ tbsp sunflower oil, divided
1 medium onion, sliced into thin strips
1 red chilli, finely sliced
1 tsp minced ginger
3 garlic cloves, minced
2 tbsp rice vinegar
3 tbsp dark soy sauce
2 tbsp tomato puree (paste)
6 tbsp caster sugar
2 tbsp tomato ketchup
2 tbsp sweet chilli sauce
Instructions:
1 Place the steak strips in a bowl and coat with the egg.
2 Add the cornflour, salt, pepper, and white pepper; toss to coat.
3 Heat 3 tbsp of oil in a large frying pan over high heat until very hot.
4 Fry the steak in two batches until dark brown and crispy.
5 Remove the beef from the pan and set aside on kitchen roll to soak up excess fat.
6 Add remaining oil to the pan, then cook the onion for 2 minutes.
7 Add the chilli, ginger, and garlic; cook for 30 seconds.
8 Add rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce to the pan; let it bubble.
= Add the beef back to the pan; stir to coat and heat through.
10 Serve with rice or noodles.